English Trifle Recipe

English Trifle Recipe
Photo by: Taste of Home
Rating

100% would make again

You'll impress guests with this lovely dessert layered with angel food cake, fruit, pudding and fat-free whipped topping. It's so creamy and refreshing thatno one will know it's "light." —Aldah Bothmann-Powell San Antonio, Texas

This recipe is:

Healthy

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  • 12 Servings
  • Prep: 45 min. + chilling

Ingredients

  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 prepared angel food cake (8 ounces), cut into cubes
  • 1 cup mashed strawberries
  • 1 teaspoon sugar
  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1 cup sliced firm bananas
  • 2 cups sliced fresh strawberries
  • 2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1/4 cup slivered almonds, toasted
  • 1 fresh strawberry

Directions

  • In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
  • Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.
  • Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry. Yield: 12 servings.

Nutrition Facts: 1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

English Trifle published in Taste of Home June/July 2008, p59

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Reviews for English Trifle (15)

English Trifle Recipe

English Trifle

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Aug. 21, 2009 by gizzards

I've made this recipe for 2 groups of friends. Everyone loves it; light, refreshing, pretty and low in calories.

psh285@msn.com

Reviewed on Aug. 16, 2009 by only2boys

Great Idea!  I've been searching the stores for a large pretty bowl and here I had one in my house all along!

Reviewed on Aug. 13, 2009 by jjudith

I have a question...My sister-in-law cannot eat anything with animal protein.ie,milk eggs,butter...is there anyway to make a cake without animal protein...Thank You,taste of home, I love your mags and emails...Judith

Reviewed on Aug. 13, 2009 by mimit10

I agree with the former comment about the vanilla pudding.  I have started using the white choc. instant pudding mix to replace the vanilla flavor in all my recipes.  To me, it is much better. JMO

Reviewed on Aug. 13, 2009 by dorik

Everyone was really impressed with this beautiful dessert! It was a little time comsuming to make. I am making it again for a pool party>

Reviewed on Aug. 13, 2009 by spsecretary

I give this receipt 5 stars. I served it to my family and they all loved it. They all liked the fact that you use sugar free jello and pudding and has fresh fruit. I would recommend it to everyone, especially if you have a women's group over for any occasion.

Chris Comfort

Reviewed on Aug. 13, 2009 by carriejc

I give this recipe 5 stars. I served it to my Bunco group and they all loved it. It served 12 just like it said. The only problem I had was, no where in the directions does it say what to do with the gelatin you leave on the counter! So I just pour some of it over the two layeers and it seemed to work fine.

Reviewed on Aug. 13, 2009 by JannieFry

This is a great recipe and serves so many! Everyone loved it.

Reviewed on Aug. 08, 2009 by monges

What do you do with the other half of the gelatin?

Reviewed on Aug. 07, 2009 by mighead

Individual servings in wine glasses (or any stemmed glasses) makes a stunning presentation.

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